Cocktails for Red-Wine Lovers

During the winter, it’s easy to fall into a familiar drinking routine. The season’s short days and cold temperatures practically cry out for hearty drinks, from smoky Scotch and strong cocktails to big red wines.

But now that the snow and ice have lost their charm and spring still seems a long way off, this routine can easily turn into a rut. To help you shake things up, we got talented bartender Alex Day, co-owner of beverage consultancy Proprietors LLC, to share some creative ideas for using your supply of red wine in mixed drinks. (These complex crimson concoctions would also make perfect amorous Valentine’s Day treats.)

Do you like cabernet? Use it in Day’s tasty rum, Chartreuse and lemon Mainline Wine, which was featured on the menu at The Franklin in Philadelphia.

Take your extra bottle of Rioja (or another wine made from the tempranillo grape) and add it to the pot along with calvados, lemon juice and cinnamon to make the steamy Francophile (pictured above). It will thaw you out on a frigid day.

And if your cellar is stocked with jammy Italian barbera, fix the refreshing Gran Paradiso, which also calls for iced Ceylon tea and blended Scotch whisky. It’s so good, you’ll want to drink it year-round.

Mainline Wine

Contributed by Alex Day

INGREDIENTS:

  • 1 oz Appleton Estate V/X Rum
  • 1 oz Claret Cup*
  • .75 oz Fresh lemon juice
  • .75 oz Simple syrup (one part sugar, one part water)
  • Glass: Rocks
  • Garnish: Orange wedge

PREPARATION:

Add all the ingredients to a rocks glass and fill with crushed ice. Stir, and garnish with an orange wedge.

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Claret Cup*

INGREDIENTS:

  • 2 oz Cabernet sauvignon (or cabernet blend) wine
  • 5 oz Yellow Chartreuse
  • 1 tsp Grand Marnier
  • 1 dash Orange bitters

PREPARATION:

Stir together all the ingredients in a container with a lid. Seal, and store until needed.

Francophile

Contributed by Alex Day

INGREDIENTS:

  • 1 oz Calvados (apple brandy)
  • 1.5 oz Rioja wine
  • .5 oz Cinnamon Syrup*
  • .25 oz Fresh lemon juice
  • 3 oz Water
  • Glass: Mug
  • Garnish: Apple slice and cinnamon stick

PREPARATION:

Add all the ingredients to a small saucepan. Cook over medium heat until hot. Pour into a thick-walled mug and garnish with an apple slice and a cinnamon stick.

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*Cinnamon Syrup

INGREDIENTS:

  • 2 to 3 Cinnamon sticks, broken into pieces
  • 5 oz Sugar
  • 5 oz Water

PREPARATION:

Add all the ingredients to a small saucepan. Bring to a boil over high heat, reduce heat to low and simmer for a few minutes. Remove from heat, cover, and let stand for at least 6 hours. Strain, and store in the refrigerator.

Gran Paradiso

Contributed by Alex Day

INGREDIENTS:

  • 2 oz Barbera del Monferrato wine
  • 1 oz Brewed Ceylon tea, chilled
  • 1 oz The Famous Grouse Scotch Whisky
  • .5 oz Fresh lemon juice
  • .5 oz Simple syrup (one part sugar, one part water)
  • Garnish: Nutmeg
  • Glass: Rocks

PREPARATION:

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with a large chunk of ice. Garnish with fresh grated nutmeg.

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Comments

  1. Rioja? In a “Francophile”? Really? Other than that, sounds delish!

  2. Wish I had a cellar full of barbera. However, this has inspired me to try a few more wine cocktails of my own.

  3. Chad Bonciani says

    @ JW : Agreed. perhaps ” La Cibiose?’

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